Italian Fruit Tarts

Preparation time: 40 minutes. Serves 10 people.

Is there anything better than a delicious, crispy, crunchy Fruit Tart to start a weekend!? Fruit tarts with Crema Pasticcera and seasonal fruit are the perfect treat for your weekend and are perfect for any occasion: breakfast, lunch, dinner, afternoon tea, chemical hunger at night. 

1. Sweet Shortcrust Pastry (Pasta Frolla) 

• 275 gr. of plain (all-purpose) flour 
• 100 gr. sugar 100 gr. unsalted butter, cold, cut into small cubes 
• 1 egg yolk 
• 1 whole egg 
• lemon zest (half lemon)

Mix the flour and the sugar together, make a volcano as shown in the picture and add 1 egg, 1 egg yolk, butter and the lemon zest.

Mix all together with cold hands - remember to keep them cold!! At the beginning the dough will look like crumbles - don't worry, that's normal! Process until dough comes together. Test by squeezing a small amount of dough together with your fingers. If dough is crumbly, keep mixing with your hands until dough is smooth and compact.

Make a ball and flatten it into a disc and wrap in a transparent film.  Transfer it to the refrigerator and chill for at least 30 minutes.

Roll out pastry on a lightly floured work surface to 3-mm thickness. Cut pastry and fit it into the tart tins (previously buttered and floured); trim off excess pastry with a sharp paring knife. Prick base of pastry shells with a fork. 

Preheat oven to 200° C.

Line each pastry shell with non-stick baking paper and fill with ceramic pie weights, dried beans or rice.  Bake pastry shells until edges are just beginning to turn golden, about 15 minutes.

Transfer baking sheet to wire rack.  Remove non-stick baking paper and pie weights.  Let cool for 1 minute. Remove pastry shells from tins and return to wire rack to cool completely.

2. Pastry Cream (Crema Pasticcera)

• 3 cups of whole milk
• few drops of vanilla (or vanilla seeds)
• 3 tablespoons of sugar
• 3 large egg yolks, room temperature
• 3 tablespoons of flour
• half lemon peel

In small saucepan bring milk and vanilla just to the boil over medium heat. Meanwhile, in a medium-sized bowl whisk together egg yolks sugar until pale. Using a fine mesh sieve, sift flour into egg mixture; whisk until smooth.

Remove vanilla bean from milk mixture.  Gradually pour 1/3 hot milk mixture into egg mixture, whisking constantly until well combined.

Pour mixture back into saucepan.  Bring to a boil, whisking constantly, over low heat. Continue to boil, whisking constantly, over medium heat until thickened, about 2 minutes. Remove from heat and transfer mixture to small bowl.  Place a piece of plastic wrap directly onto surface of pastry cream to prevent a skin from forming as it cools.

3. Assembling Fruit Tarts

Mixed berries and season fruits: raspberries, blueberries, blackberries, but also bananas, kiwi and peaches.

To prepare glaze, in small saucepan heat jelly over medium-low heat, stirring constantly, until jelly is melted, set aside to cool slightly.Divide pastry cream evenly between pastry shells. 

Arrange berries on top; using a small pastry brush thinly coat berries with glaze.

If not serving tarts immediately refrigerate to chill.  Bring to room temperature before serving. 

Having fruit tarts after dinner?! Enjoy them with your homemade Limoncello - Recipe here!